Tuna onigiri

Ingredients

For 6 people

• 2 cups Japanese short-grain white rice, uncooked
• 2 1/2 cups water
• 3 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp fine salt
• 1 can (5 oz) tuna in water, drained
• 2 tbsp Japanese mayonnaise
• 1 tsp soy sauce
• 1 tbsp minced scallion
• 1 tsp toasted sesame seeds
• 3 sheets nori, each cut into 2 strips
• 1 tsp neutral oil for greasing hands and mold, if needed

Method

1. Rinse and cook the riceRinse 2 cups Japanese short-grain rice in a bowl of cold water, swishing and draining until the water looks much less cloudy. Add the rice and 2 1/2 cups water to a medium saucepan, cover, and bring to a boil over medium-high heat. Reduce to low and cook covered for 15 minutes without lifting the lid. Turn off the heat and let it stand covered for 10 minutes so the grains finish steaming evenly.
2. Season the rice lightlyWhile the rice rests, stir together 3 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt until dissolved. Transfer the hot rice to a wide bowl and sprinkle the vinegar mixture over it. Use a rice paddle or spoon to fold and cut through the rice gently for 1 to 2 minutes, trying not to mash the grains. Fan the rice briefly or spread it out until warm, not steaming hot.
3. Mix the tuna fillingIn a small bowl, combine 1 can drained tuna, 2 tbsp Japanese mayonnaise, 1 tsp soy sauce, 1 tbsp minced scallion, and 1 tsp toasted sesame seeds. Flake the tuna with a fork so the filling holds together but still has some texture. If the mixture looks loose, let it sit for 2 to 3 minutes so the rice absorbs a little moisture.
4. Prepare the shaping stationCut 3 sheets nori into 6 strips total, then set out a small bowl of water and grease your palms lightly with about 1 tsp neutral oil if the rice is sticky. Have a tray or plate ready for the finished onigiri. Keep the rice covered with a clean towel so it does not dry out while you shape.
5. Fill and shape the first halfScoop about 1/2 cup warm rice into one palm and make a shallow well in the center. Add about 1 generous tbsp tuna filling, then cover with another small scoop of rice. Mold it into a tight triangle or round mound by pressing gently with both hands. Use firm but careful pressure so the rice holds together without turning dense.
6. Finish shaping all rice ballsRepeat with the remaining rice and filling to make 6 onigiri total. If the outside cracks, moisten your hands slightly and press again. For a neater shape, pack the sides first, then flatten the top and bottom edges into a triangle. Set each onigiri seam-side down on the tray as you go.
7. Wrap with noriWrap each onigiri with one strip of nori just before serving so the seaweed stays crisp. If you want the classic banded look, place the nori on the lower third of the triangle, leaving some rice exposed on top. For packed lunches, wait until the rice cools fully before wrapping so the nori softens less quickly.
8. Serve and finishArrange the tuna onigiri on a plate and serve at room temperature. If desired, sprinkle the tops with a few extra sesame seeds from the filling bowl. For the best texture, keep the rice compact enough to hold together but not so tight that it becomes gummy or heavy.